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Wednesday, October 23, 2013

Chicken noodle soup

I improvised a quick soup for dinner, that turned out to be delicious. The whole family loved it!

Chicken noodle soup
1 onion

2 chicken breasts
1 garlic clove

Butter

1 liter water

1 veg stock cube

200 ml cream

1/2 red bell pepper, in thin strips

100 g sugar snap peas, sliced

1 tbsp ketjap manis

Fresh ginger, thumb-sized piece

100 g dried egg noodles, thin

Fresh coriander

Toasted cashews

Serves two adults, two kids

Finely chop the onion and cut the chicken into smaller pieces. Mince the garlic. Cook the chicken in a little butter, until slightly browned. Add onions and garlic and fry for a few more minutes. Add the water, a vegetable stock cube, and the cream. Cook on medium-low heat for about ten minutes. Add the bell pepper, sugar snap peas, ketjap manis and ginger. Cook for about five minutes.

Meanwhile, cook the noodles according to packet instructions. Drain. Divide between bowls, and pour the soup on top. Top with coriander and cashews.